Effect of Different Freeze-Thaw Cycles and Fucoidan on Structural and Functional Properties of Lotus Seed Starch Gels: Insights from Structural Characterization and In Vitro Gastrointestinal Digestion.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-09-12 DOI:10.3390/foods14183177

Hongqiang Wu, Haoyu Wang, Yujia Ou, Baodong Zheng, Yi Zhang

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Abstract

The influence of freeze-thaw (FT) cycling and fucoidan incorporation on the structural and digestive characteristics of lotus seed starch (LS) gels was systematically examined. Fucoidan-lotus seed starch (F-LS) gels were exposed to 0, 1, 3, and 5 FT cycles. Repeated FT treatments were found to disrupt the gel matrix and decrease thermal stability, whereas the addition of 1-2% fucoidan effectively alleviated these degradations. Crystallinity was significantly reduced from 37.62% to 26.38% (p < 0.05), indicating suppressed retrogradation. Thermal gravimetric and low-field NMR analyses revealed reinforced matrix cohesion. In vitro digestion assays demonstrated that fucoidan significantly retarded starch hydrolysis and promoted resistant starch (RS) formation. After five FT cycles, the RS content of 2% F-LS gels reached 29.03%, a 30.24% increase compared to the control. These findings suggest that fucoidan could serve as a natural and effective cryoprotectant and digestibility modulator in starch-based functional foods, offering both technological and nutritional benefits.

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不同冻融周期和岩藻聚糖对莲子淀粉凝胶结构和功能特性的影响：来自结构表征和体外胃肠消化的见解。

系统考察了冻融循环和岩藻聚糖掺入对莲子淀粉凝胶结构和消化特性的影响。岩藻胶-莲子淀粉（F-LS）凝胶分别暴露于0、1、3和5个FT循环。研究发现，重复FT处理会破坏凝胶基质，降低热稳定性，而添加1-2%褐藻糖聚糖能有效缓解这些降解。结晶度由37.62%显著降低至26.38% (p < 0.05)，表明结晶度受到抑制。热重和低场核磁共振分析表明，增强的基质凝聚力。体外消化实验表明，岩藻聚糖显著延缓淀粉水解，促进抗性淀粉（RS）的形成。经过5个FT循环后，2% F-LS凝胶的RS含量达到29.03%，比对照提高30.24%。这些研究结果表明，岩藻糖聚糖可以作为一种天然有效的冷冻保护剂和消化率调节剂用于淀粉基功能食品，具有技术和营养价值。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds